For Crust:
- 8 oz All-purpose flour
- 4 oz Buttercold and cubed, or an equal mix of butter and lard
- 1 oz Sugarfine
- 1 Large eggsfree-range
- 1-2 tsp Milkto bind
For Filling:
- 4 Large eggs
- 2 Egg yolkslarge, lightly beaten
- 1/2 cup Sugarfine
- 2 cups Heavy cream
- 2 Cloves
- 4 tbsp Brandy
- ½ tsp Nutmegwhole, freshly grated
Eggnog Cream Pie
This Eggnog Cream Pie is a fantastic festive dessert. It is a creamy, alcohol-infused egg custard that sits in a sweet pastry crust. In this recipe, I give directions for a sweet pastry crust, but if you don’t have time or pastry isn’t your strong point, simply use a store-bought pie shell. I won’t tell anyone!
To make this pie, start by making a pastry crust. Line a pan with the pastry and chill in the refrigerator while you make the filling. To make the eggnog custard, beat eggs in a mixer. Gently warm the cream with the cloves over low heat. Be very careful not to bring the mixture to a boil, or the cream may curdle. Add the brandy and gradually pour the warm cream over the eggs, stirring constantly, to ensure the eggs don’t scramble. Pour the filling into the pie shell and bake.
To make my Eggnog Cream Pie, you will need the following ingredients:
Steps to make Eggnog Cream Pie
1 | Prepare pan | 2 |
2 | Make crust | 2 |
3 | Add egg | 2 |
4 | Line prepared pan with pastry | 30 |
5 | Preheat oven | 5 |
Heat oven to 400 °F. | ||
6 | Prepare filling | 3 |
7 | Heat cream | 3 |
8 | Add cream to eggs | 2 |
9 | Transfer filling to pie crust | 1 |
10 | Bake | 30 |
11 | Serve | |
Recipe Reviews
Yummy! Thanks for sharing!
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